Roasted Vegetable Soup

with kale and white beans
With kale and white beans
Share it on your social network:
Or you can just copy and share this url

Ingredients

5 tbsp Olive oil divided
2 tsp Rosemary
4 Carrots medium, peeled, cut into cubes
4 Parsnip medium, peeled, cut into cubes
1 Celery root medium, peeled, cut into cubes
1 Yellow onions medium, peeled, cut into 8 wedges
1 head Garlic top cut off to expose all cloves
6 cups Chicken stock divided
4 cups Tuscan kale chopped
1 Bay leaf
½ tsp Red pepper flakes crushed
4 (12-oz) cans Cannellini rinsed and drained
3-inch Parmesan rind plus extra Parmesan cheese for shaving
Salt to taste
Black pepper to taste

Nutritional information

346
Calories
14.1g
Fat
46.8g
Carbohydrate
12.1g
Protein
0mg
Cholesterol
1115mg
Sodium
  • Gluten Free Recipes
  • Low Cholesterol Recipes
Ingredients

Roasted Vegetable Soup

Share

Need a healthy and flavor-packed dinner recipe? This Roasted Vegetable Soup, made with kale and white beans, is hearty, delicious, easy to make, and bursts with flavor. Hearty root vegetables roasted with rosemary and olive oil until sweet and tender and then simmered in a chicken broth along with kale, beans, and Parmesan rind for even more flavor. Crushed red pepper flakes add just the right amount of heat. Finish each bowl off with Parmesan cheese shavings and serve with toasted bread for a delicious dinner the whole family will enjoy.

For this recipe, I use 2 cups carrots, 2 cups parsnips, 2 cups celery root, 1 yellow onion, and a head of garlic. If you want to try something different, you can substitute any root vegetable of your choice. Alternatives that would work well here include rutabagas, rainbow carrots, and turnips. This veggie-forward soup tastes even better the next day, so you can make it a day in advance. A tip: Roast one extra head of garlic to spread on fried sourdough toast. Delicious to dunk into your bowl of soup – just make sure you have plenty of toast. It’s comfort food at its finest!

To make the Roasted Vegetable Soup, you will need the following ingredients:

Ingridiens for Roasted Vegetable Soup

Steps to make Roasted Vegetable Soup

1

Preheat oven

5

Preheat the oven to 425 ℉.

2

Combine oil and rosemary

1

In a small bowl, combine 2 teaspoons dried rosemary with 2 tablespoons olive oil.

3

Prepare vegetables

2

Place 2 cups cut carrots, 2 cups cut parsnips, 2 cups cut celery root, 1 wedged yellow onion on a large rimmed baking pan. Encase a garlic bulb in foil and place on the baking sheet too. Drizzle the veggies with the prepared rosemary-infused oil. Sprinkle with salt and black pepper to taste.

4

Roast

40

Roast for 30-40 minutes, tossing once halfway through, until the vegetables are tender and the edges are slightly caramelized.

5

Deglaze pan

1

Remove the baking pan from the oven and transfer the vegetables to a bowl. Remove foil from the garlic. Deglaze the pan with ¼ cup chicken stock.

6

Prepare soup base

2

Into a food processor, squeeze the roasted head of garlic and add the roasted onion wedges and ½ a can of beans. Pulse until smooth, adding a little stock if needed to help the mixture blend.

7

Warm oil and pepper flakes

3

In a 5- or 6-quart Dutch oven over medium heat, add 3 tablespoons olive oil and warm for 2 minutes. Add ½ teaspoon crushed red pepper flakes and warm for 1 minute.

8

Add stock, Parmesan, and bay leaf

5

Add the remaining chicken stock, deglazed pan juices, Parmesan rind, and 1 bay leaf and bring to a boil. Once at a boil, reduce heat to simmer and add salt to taste.

9

Simmer

15

Add 4 cups chopped kale, bean purée, roasted root vegetables, and the remaining beans.
Simmer for 15 minutes.

10

Serve

Remove the bay leaf and Parmesan rind, adjust the seasoning if needed and serve hot. Enjoy!

This Roasted Vegetable Soup recipe is a gorgeous way to bring winter flavors to your dinner table! Featuring roasted root vegetables, kale, and beans, this soup makes a seriously delicious dinner your family will enjoy. Did you make this recipe? We’d love to hear how you enjoy it, so let us know in the comments below!

Lilly is an enthusiastic and cheerful young mom. She knows as well as any parent that children can be really picky when it comes to food. And she’s had plenty of experience trying to cook meals that are both tasty and nutritious, and able to satisfy the tastes of a fussy kid right away! To save you some precious time, Lilly's going to share with you all the tricks she learned the hard way, so you don’t have to! She has a wealth of recipes for quick and easy meals for kids and families on a budget.

  • Recipe Reviews:
    (1)
Apple Cinnamon Scones Recipe-Fresh Apple Cinnamon Scones-Apple Scones with Vanilla Glaze-Cinnamon Apple Scone
previous
Apple Cinnamon Scones
Thai Pineapple Cucumber Salad Recipes– Homemade Thai Pineapple Cucumber Salad – Easy Thai Pineapple Cucumber Salad
next
Thai Pineapple Cucumber Salad
Add Review
Add Comment

Recipe Reviews

Average Rating:
(5.0)
Total Reviews: 1
Athina

Roasted vegetables are perfect for the cold days. Thanks!

Write your own review

You can optionally upload your own image along with a review